Pork chop & hash brown casserole

In the process of cleaning out my fridge and freezer the last couple of weeks, I decided to use the pork chops I had to make one of my favorite casseroles. The recipe came from a very good friend of mine. It's a perfect meal for the cooler days of fall. It combines hash browns and pork chops for a hearty, one-pan meal.

The ingredients are:

4 (or 6) pork chops
1 bag of frozen hash browns (24-32 ounces)
1 can of cream of chicken soup
1 container of french fried onion rings (smaller can)
1/2 cup of milk
8 ounces of sour cream
1 cup of cheddar cheese
pepper & salt, to taste

Thaw the bag of frozen hash browns and then mix the thawed hash browns, 1/2 cup of milk, 1 can of cream of chicken soup and 8 ounces sour cream. Add pepper & salt to taste. Add 1/2 cup of cheddar cheese and 1/2 of the can of french fried onion rings. Mix well again.

Spray the bottom of a 9 x 13 baking pan with cooking spray and spread the potatoes evenly throughout the pan. Cover the pan with tinfoil and cook in a preheated oven at 350 degrees for 45 minutes.

While the potatoes are baking, brown the pork chops in a slight amount of oil or in a non-stick pan. Do not cook all the way through. Season the pork chops with pepper and salt to taste. Drain any oil/grease.
 

When the potatoes are done cooking for 45 minutes, remove the pan. Place the pork chops on top of the potatoes and re-cover with tin foil. Resume cooking for 20 additional minutes at 350 degrees.
 

Remove the pan and add the remainder of the cheddar cheese and the french fried onion rings. Cook for an additional 5 minutes without tin foil to allow the cheese to melt.

In addition to the combination of cheese, pork chops and hash browns, I love the fact that I have leftovers!